Recipes

Cooking Times

Ready in: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6

Ingredients

• 16 oz farfalle pasta
• 1/2 cup cooked sweet corn
• 1/3 cup Red Onions
• 1/4 cup Italian Parsley
• 1/4 cup basil, roughly chopped
• 1/2 cup bell pepper
• 1/2 cup cucumber
• 1 cup tomatoes
• 1/2 cup feta
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp white vinegar
• juice of 1 lemon
• 1/2 cup olive oil
• 1 tbsp Dijon mustard

Directions

1. To make the vinaigrette, add the white vinegar, juice of 1 lemon, olive oil, Dijon mustard, salt and pepper to a mason jar, cover, and shake until combined. 2. Cook your farfalle pasta according to package instructions, drain, and allow to cool. 3. If using corn on the cob, shuck your corn and boil in salted and boiling water for 5 minutes or until tender. Then, carefully cut the kernels from the cob. 4. Finely dice the bell pepper, cucumber, tomatoes, and red onion then roughly chop the Italian parsley parsley and basil. 5. Add the cooked noodles to a large bowl then add the vegetables, herbs, feta cheese, and dressing. Stir until well combined. 6. Top with extra feta cheese and serve chilled. Enjoy!